Chocolate Ganache Pie With Raspberries - cooking recipe

Ingredients

NO-ROLL CRUST
1 1/3 cups all-purpose flour
1/3 cup icing sugar
1/2 teaspoon salt
1/2 cup all-vegetable shortening, cold and cubed
CHOCOLATE GANACHE FILLING
1 cup dark chocolate, chopped
1 (300 ml) can eagle brand low fat sweetened condensed milk
2 tablespoons butter, softened
TOPPING
2 cups raspberries

Preparation

NO-ROLL CRUST: Preheat oven to 375\u00b0F Place flour, sugar and salt in a food processor; add shortening and pulse until the mixture starts to cling together.
Transfer the flour mixture to a 9-inch pie plate; press evenlu over bottom adn up the sides. Prick all over with a fork. Chill in the refrigerator for 30 minutes.
Bake for 18-20 minutes or until lightly golden. Shield crust with foil to prevent over browning during the last few minutes of baking if necessary. Cool completely, 30-40 minutes.
CHOCOLATE GANACHE FILLING: In a heavy saucepan, heat chocolate, and sweetened condensed milk over medium-low heat; stirring constantly, until melted and smoooth, 3-5 minutes.
Stir in butter untl melted and pour into prepared crust.
TO GARNISH: Place raspberries with open side down in circles on top of the pie starting with the outside and working toward the middle. Chill in refrigerator until set for 4 hours or overnight.